Almonds, peas, asparagus, and cilantro make this Herbed Spring Rice Pilaf the perfect side!

I love this quick a flavorful rice pilaf! It’s the perfect base for a complete meal with in-season veggies. My Herbed Spring Rice Pilaf brings all of my favorite flavors together into a gorgeous side dish that gets rave reviews every time. It also reheats really well, so if you make a double batch you can enjoy some for lunch the next day, too. Weeknight rockstar!

Ingredients in Herbed Spring Rice Pilaf

This ingredient list has some of my favorite things.

Rice
Almonds
Peas
Chopped asparagus
Cilantro
A squeeze of lemon (my secret ingredient always!)

How to Serve an Herbed Spring Rice Pilaf

Don’t you love saying rice pilaf? It sounds like a restaurant side, but all it means is that we’re cooking the rice in broth and adding veggies. It makes for a more interesting kind of rice side dish with more variety! You can serve this Herbed Spring Rice Pilaf with:

Moroccan Baked Fish with Chickpeas
Grilled chicken (or my Grand Marnier Chicken!)
Honey Glazed Salmon
Best Baked Crab Cakes

More of My Favorite Side Dishes

Herbed Spring Rice Pilaf

Author: Life is but a Dish

Print Recipe

Description

Almonds, peas, asparagus, and cilantro make this Herbed Spring Rice Pilaf the perfect side! It’s great for weeknights or entertaining.

Ingredients

Scale

1 cup white basmati or jasmine rice
2 cups water
1/2 teaspoon salt (divided)
2 tablespoons olive oil
1 bunch asparagus, chopped
1 cup frozen peas
large handful fresh cilantro, chopped
1 lemon
1 lime

Instructions

Rinse and drain the rice in a fine mesh strainer. Add to a small pot with the water and 1/4 teaspoon salt. Stir to combine and bring mixture to a boil. Once boiling, cover and turn heat to low and simmer. Cook covered for 15-20 minutes. Turn off heat and let sit for an additional 10 minutes.
Heat a separate large pan over medium/high heat. Add oil to the pan along with the asparagus and 1/4 teaspoon salt. Cook for 3-5 minutes.
Add the frozen peas and cook 1-2 more minutes.
Fluff the cooked rice with a fork and add to a large bowl. Add the asparagus mixture, chopped cilantro and the juice from both the lemon and lime. Toss well, add salt and pepper to taste and serve as a side or as a base to chicken, fish or steak!

Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free Life is but a Dish Weekly Newsletter and receive easy recipes and Weekly Inspiration delivered to your inbox every week!